Can I get a plate, please?

November 16, 2009 · Filed Under Recipes · Comment 

This week I was teaching a class and I prepared Poached Pears with Cashew Creme and GInger Crumble as a healthy dessert. I presented each plate beautifully with the pear in the middle, a scoop of cashew creme, a sprinkle of “crumble” and a drizzle of reduced apple cider. It was SO beautiful! After I presented their plates, I got ready to enjoy mine–and I came really close to eating a pear out of the serving dish with a blop of the cashew creme on it. What was I doing? Here I am talking about the importance of slowing down and making eating times special and I was ready to eat this pear from the bowl standing up over the counter?! With a laugh, I reminded myself that I count too, and I made myself a beautiful plate to enjoy. Did I appreciate it more? Yes! Did I slow down and actually taste it? Yes! Was I completely satisfied with my eating experience? Yes!

The next time you go to grab something and shove it in your mouth, ask “how would I serve this to a guest?” Even putting crackers into a bowl helps. Or, prepare this wonderful recipe and go full out presenting it to yourself beautifully. You are worth it!

Poached Pears with Cashew Crème and Ginger Crumble

Serves 4

This impressive dessert is healthy and tasty—great for dinner guests! Or, you!

Poached Pears
2 cups apple cider
1/2 teaspoon cinnamon or 1 cinnamon stick
1/2 teaspoon nutmeg
4 Bosc pears. sliced and cored

Combine cider, cinnamon and nutmeg in a medium-sized saucepan. Bring to a boil. Cut pears in half (keep peel on for maximum fiber) and add to saucepan. Simmer for twenty minutes or until pears are tender. Remove pears and simmer cooking liquid until reduced by half (it is ready when it coats the back of a spoon). Serve pears drizzled with reduced cider sauce, a dollop of cashew cream and a generous sprinkle of crumble (recipes below).

Cashew Creme (you can sweeten this with a bit of agave if you’d like, I generally don’t if I am serving it with a sweet fruit but it is up to you.)
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1 teaspoon vanilla

Coarsely chop the nuts in a food processor, and with the motor running, add the water and vanilla. Continue processing until the mixture achieves a creamy consistency, adding a bit more water if needed.

Ginger “Crumble” (leftovers are fantastic on yogurt)
1 cup walnuts
1/4 cup ground flaxseed (grind first before adding to processor)
1/4 cup shredded unsweetened coconut
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 pitted dates
Process all ingredients in a food processor.

What is TRUE Comfort?

November 9, 2009 · Filed Under Recipes · Comment 

Note: This recipe and Food for Thought are from my weekly meal plan.  To learn more and try it FREE for a month, go to www.nourishingnutrition.com.

This week, it started getting really cold at night – and cold weather really gets me in the mood for comfort foods. Through my many years of dieting, I “comforted” myself with foods, but they weren’t usually the kind that nourished me physically. So, while they would work in the short term providing instant gratification, they didn’t truly provide any REAL comfort since I wasn’t getting the “nourishment” I desired. Since then, I have redefined the word comfort for myself: True comfort means both eating delicious foods (in the moment benefit) and taking care of my physical health (long-term benefit). For example, when I eat the yam chili (recipe below), I get a comforting taste and feeling in the moment as well as a long-term benefit of true nourishment.

How about you? What is your favorite comfort food and how do you make it just a little healthier? I would love to hear your comments here and on my Facebook page!

Yam and Black Bean Chili

Serves 6

Preparation Time: 20 minutes

Cooking time: 40 minutes

Equipment needed: Soup pot

I think the combination of yams and black beans is truly magical.  They are perfect together!!!  You can FREEZE leftovers although the texture of the yam chunks may change a bit and wait to add the cilantro.

1 Tablespoon olive oil

1 medium red onion, chopped

1 anaheim pepper, chopped

2 cloves garlic, minced

2 garnet yams (1 1/2 lbs), peeled and cut into 1/2-inch cubes

1 28-can whole plum tomatoes

1 cup water or vegetable stock

2 15-ounce cans black beans, drained

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

1/2 cup chopped cilantro leaves, washed and dried

Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and yam chunks. Saute, stirring often, until onions are soft, about 5 minutes.

Add the tomatoes, breaking them up with the back of a wooden spoon.  Add water or stock, beans, smoked paprika, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until yams are tender.  Stir in cilantro and serve.

Note: This recipe and Food for Thought are from my weekly meal plan.  To learn more and try it FREE for a month, go to www.nourishingnutrition.com.

Until Next Week, Eat Well, Be Well and LOVE Every Bite!

~Jennifer

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